Berry and Rhubarb Ice Lollies

23. August, 2009

These lollies are as colourful as they are healthy. They are layered and I always like layered colours in food because it is fun to look at and gives you a mini selection of different tastes. You can make them with strawberry for the top section or the bottom section, it doesn't really matter. The ice lollies should really be called antioxidant and vitamin C lollies because they are so packed with both. Blueberries, along with other berries such as raspberries and blackberries, have more ellagic acid than any other fruits. Studies have indicated that people who eat fruits high in ellagic acid are significantly less likely to develop cancer than people who do not consume these important acids through their diets. Oat cream can also help lower the bad cholesterol as oat fibres help reduce raised cholesterol levels. Oats also contain high amounts of vitamin E and unsaturated fatty acids, coupled with other vitamins and nutrients. Rhubarb may also benefit those with high cholesterol. It also provides a good source of vitamin C, fibre, potassium and calcium. Rhubarb has also been shown to have anti-cancer properties and might help in cutting down the risk of cancer. Eating fresh rhubarb regularly is regarded as having a positive effect on lowering blood pressure. It has also antioxidant properties and it has been suggested that rhubarbs are anti-inflammatory. If you are gluten intolerant you can use soy cream instead of the oat cream.

You will need a food processor or a blender to make this recipe.

Note that you will need to freeze the first layer for 2-3 hours before adding the second layer. If you are using frozen berries allow them to thaw for at least 30 minutes before using.